Kotlety Jajeczne
Crisp golden Polish egg patties: mashed hard-boiled farm eggs blended with chives, dill, breadcrumbs, and raw egg, pan-fried to a shatteringly crisp crust with a tender, fluffy interior.
Ingredients
- • 6 large hard-boiled eggs, peeled and finely mashed with a fork
- • 1 raw egg, beaten
- • 3 tbsp fresh chives and 2 tbsp fresh dill, finely chopped
- • 1 small shallot, finely minced and sautéed in 1 tsp butter
- • 4 tbsp breadcrumbs (for binding) plus 80g breadcrumbs for coating
- • 1/2 tsp sea salt and freshly cracked black pepper
- • Butter or sunflower oil for frying
Preparation Steps
In a mixing bowl, combine the mashed hard-boiled eggs with the sautéed shallot, raw beaten egg, chopped chives, chopped dill, and 4 tablespoons of breadcrumbs. Season with salt and black pepper.
Mix well until cohesive. Shape the mixture with wet hands into 6 round, flat cutlets approximately 2cm thick.
Place the coating breadcrumbs in a shallow dish. Gently press each egg cutlet into the breadcrumbs, coating all sides completely.
Melt butter or oil in a wide frying pan over medium heat. Fry the cutlets for 3 to 4 minutes per side until deeply golden and crispy. Serve immediately with potato mash and cucumber salad.